Spaghetti with pumpkin seed, arugula, basil and romano cheese pesto

641 Views
 
MASTERY Level
20 min
642 Views
 
MASTERY Level
4 People
20 min
INGREDIENTS for 4 people

11.5 oz Barilla Thick Spaghetti

6 tbsp extra virgin olive oil

½ cup pumpkin seeds+ 1 tbsp, toasted

3 cups baby arugula

10 basil leaves

½ garlic clove

½ cup Romano cheese, grated

salt and black pepper to taste

 

Preparation

Place a pot of water to boil. Cook the pasta according to directions.

Meanwhile, in a food processor blend the pumpkin seeds, garlic, arugula and basil leaves until roughly chopped. Add extra virgin olive oil, and keep processing until smooth. Stir in the cheese, season with salt and black pepper and set aside in a large bowl. Drain pasta, toss with pesto in the bowl with ½ cup of reserved cooking water. Serve topped with some arugula whole leaves and toasted pumpkin seeds

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